small bunch of parsley, 1 oz. of butter, flour, 1/2 pint of water, 1
pint of milk, salt, the juice of 1 lemon, 2 eggs.
_Mode_.--Put in a stewpan the milk, and 1/2 pint of water, with the
onions, mace, mushrooms, parsley, and salt. Let these simmer gently for
20 minutes. In the mean time, rub on a plate 1 oz. of flour and butter;
put it to the liquor, and stir it well till it boils up; then place it
by the side of the fire, and continue stirring until it is perfectly
smooth. Now strain it through a sieve into a basin, after which put it
back in the stewpan, and add the lemon-juice. Beat up the yolks of the
eggs with about 4 dessertspoonfuls of milk; strain this to the sauce,
keep stirring it over the fire, but do not let it boil, lest it curdle.
_Time_.--Altogether, 3/4 hour. _Average cost_, 5d. per pint.
This is a good sauce to pour over boiled fowls when they are a bad
colour.
PICKLED BEETROOT.